This was my next attempt at an HRI pizza today. I used the skin that I had fermented for two days. It kind of surprised me that the skin didn’t rise much at all in the two days it was in my refrigerator.
I had a loading error, I guess because I didn’t flour my wooden peel enough. I only dusted my wooden peel lightly with flour. A little of the cheese and one pepperoni slice fell off when I went to slide the pizza off of the wooden peel. I did retrieve the pepperoni slice with my tongs from the bottom of my oven and put it back onto the pizza. Where the cheese melted it left a mess on my pizza stone.
The pizza was baked at 490 degrees for about 14 minutes. I did have to turn the hot pizza stone while it was in the oven to get the struck cheese unstuck before I could rotate the pizza. I thought there might be more layers when the bubbles began to appear at the beginning of the bake. The pizza weighed 725 grams after the bake. I used 10 oz. of the Foremost Farms LMPS, 4.5 ounces of Full Red, and 14 slices of Ciao pepperoni. The pepperoni weighed 1.2 oz. I also sprinkled a little oregano on the pizza before the bake.
I thought the HRI attempt was very tasty and it did have good bottom crust browning and also some rim crust browning. I thought the rim crust had a little bit of chew and also was crunchy, but the crunchiness was very easy to bite.
Norma
